ROASTED NOURISH BOWL

Life has been very slow lately. I think it must be this time of year and changing season that has slowed me down. I’m not complaining, in fact I quite like it. It’s given me a chance to really practice my yoga, spend time with my kids and bake a lot of loafs of bread, mainly these pumpkin and banana breads. I’m obsessed with them at the moment and they’ve both been amazing recipes, even when making new alterations that I’ve also added to the notes.

Winter hasn’t set in yet but I’m prepared for when it does. Between easy vegetable bowls, like the one I’m sharing here which can work for lunch or dinner, and my breads, that I eat in the morning and as a snack or dessert, I’m ready for the cooler months to come. And if you’re anything like me…you’ll appreciate the simplicity and beauty of this roasted nourish bowl.

Late last spring I shared this Everyday Nourish Bowl which is full of fresh vegetables. I thought it’d be a good idea to have a roasted version here too so you can get an idea of, and be tempted by, all the goodness it has to offer. Even in the cooler months, the freshness of the everyday nourish bowl would be great. But really the roasted version is so delicious and perfect for the cooler months. Enjoy every bite…be warm and nourished!

Simply chop your veggies, add them and your beans to a roasting pan, toss in a little oil (or not), add a little salt & pepper and roast. Once done, your vegetables should be nice and browned on the edges and fork tender. Feel free to use more or less of the vegetables I have listed. If you can’t get them all in that’s ok, a various few of the veggies called for will be enough.

Makes a perfect complete meal once you add a grain like quinoa and some fresh spinach. A nice big dollop of hummus and you’re all set for a hearty, nutrient dense meal. So much to love about bountiful nourish bowls!

Instructions

Preheat oven to 400 degrees F.

Prepare vegetables: remove any unsightly spots on the sweet potato skins before cubing, peel the carrots if needed and half or quarter the brussels sprouts depending on the size.Place vegetables, chickpeas and lemon in a large roasting pan or rimmed baking sheet. Toss with oil and sprinkle with salt & pepper to taste. Roast for 40 – 45 minutes, stirring halfway through. Vegetables should be slightly browned on the edges and fork tender. Remove from oven and let cool a few minutes. If you have a favorite herb or herb blend, you may consider adding a dash or two before roasting.

In individual bowls, serve vegetables with 1/3 cup quinoa, handful of spinach, sliced avocado and a nice dollop of hummus. Top with a sprinkle of red pepper flakes, hemp hearts a squeeze of roasted lemons.

Serves 6.

NOTES:

Vegetables can vary in quantity. Add or subtract to your liking.

Serrano peppers are optional. I personally love the heat they give and they are wonderful roasted! You can sub 3 jalapeno peppers as well.

Perfect quinoa every time! Makes about 3 cups. Feel free to add a little seasoning to the quinoa before cooking like garlic powder, thyme, garlic salt, mineral salt, lemon pepper, everyday seasoning, etc. Or simply season once done. This will give you more than called for in the recipe…leftovers can be served chilled or warmed with your favorite vegetables or fruits.

I'm totally obsessed with roasted vegetables at the moment and this is right up my street! I never thought about adding chilli peppers – I will have to try it next time! Also, must finally master how to cook quinoa properly…

I added my recipe for perfectly cooked quinoa in the notes. Hope it helps you finally master that skill! I also love using a combo of quinoa. I but one white bag and one tri-color, mix the two and you have a nicely textured quinoa. For the water…use anywhere from 1 1/2 – 1 3/4 cups water…I generally use the latter but the smaller amount works fine too. Enjoy :)

I love anything in bowl form. It reminds me so much of yummy burrito bowls at chipotle, or a taco salad – so many different yet separate components that you can mix (or not mix) as you'd like. I've been making bowls with all of the components of sushi, but roasted vegetables have been a daily thing for me lately because of the season. Yum!

I had an unexpected day off yesterday and spent the afternoon prepping and roasting veggies, and threw them together for this beautiful lunch today. It is Ah.May.Zing!!!! I added roasted beets and used the guacamole left over from the game Sunday. It was perfect and delicious, and my daughter absolutely loved hers too, maybe next time I'll have her help with the prep :) Thank you for the inspired idea!

I stumbled upon your incredible blog yesterday! I made your White Bean Hummus {reducing the salt and oils as I must do at the moment} and enjoyed it with your Nourish Bowl. I am going to try this Roasted Nourish Bowl tonight and am really looking forward to it. Thank you, and I look forward to enjoying your blog regularly now, especially as I try to grow my own organic vegetables. ~~~Deb

I LOVE this Nourish Bowl!! Made it for my daughter (she's a vegetarian) and her boyfriend the other day, we all loved it!!! He and I eat meat, so I also had some chicken strips to go with it, but I do not need meat with this, it is so hearty on its own, I made it again today and I know I will making this a lot for myself!! I live alone, so roasting up these veggies, eating them one night and having leftovers the next day works great for me!! I HIGHLY recommend this recipe!!! I have been looking at the other recipes on this blog and plan to try them!! Thanks Julie!!!